Research on the improvement of the aromatic profile of white wines through maturation: study case on Chardonnay and Sauvignon Blanc cultivars
DOI:
https://doi.org/10.59463/g7c7zr26Keywords:
Chardonnay, Sauvignon blanc, barrels, lees, aroma profileAbstract
This research aims to improve the aromatic profile of white wines, with a special emphasis on the Chardonnay and Sauvignon Blanc cultivars, by refining maturation processes for making more complex wines that are stable and reflect varietal typicity. The main objective was to identify methods for preserving varietal aromas—fruity, floral, or vegetal notes—while enriching them with secondary and tertiary notes derived from oak barrels, fine lees, and controlled oxidation. The research findings prove that oak (by its type, toasting intensity, and tannic potential) had a significant impact on the final aroma profile. Chardonnay is more tolerant to oak aging, developing harmonious notes of vanilla, caramel, and toasted bread, whereas Sauvignon Blanc is much more sensitive: extended maturation can significantly reduce the concentration of volatile thiols, which are responsible for its distinctive tropical and vegetal aromas. Lees aging (sur lie) and `bâtonnage` significantly improve the flavor profile, providing flavors of brioche and butter while improving oxidative stability. Furthermore, maturation length must be carefully considered: shorter periods preserve freshness, whilst extended aging increases complexity but has the risk of reducing primary aromas. Finally, these investigations show that increasing the aromatic profile of white wines requires a balanced management of maturation processes that are adapted to the unique characteristics of each variety.
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